Fitting the pieces of my new life together

B-A-N-A-N-A-S

I’m guilty of leaving bananas to ripen for too long far too often. Usually I pop them in the smoothie when they get mushy — or sometimes I forget to use them at all and all hope is lost. Another great use for the overripe bananas is delicious banana bread. Growing up, my mother made delicious banana bread, and now it’s time for me to perfect my own special recipe.

Banana Bread

Right out of the oven, super moist the way banana bread should be. I want to work on getting it a little sweeter and a little more banana-y. The recipe is a work in progress, but even in it’s fledgling state, it’s delicious!

Banana Bread #1

2 1/2 c all purpose flour

1/2 c sugar

1/2 c dark brown sugar

1 tsp salt

3 1/2 tsp baking powder

3 tbsp vegetable oil

2 large eggs

3/4 c milk

2 mashed ripe bananas

1 1/2 tsp vanilla extract

Preheat oven to 350 degrees. Combine dry ingredients (flour, sugar, brown sugar, salt, baking powder) in a mixing bowl. Stir to combine. In a separate bowl whisk eggs, oil, and milk together. Combine wet mixture into dry mixture and fold in bananas and vanilla. Use your mixer at a medium speed until well combined. Pour into a greased and floured baking dish and bake for an hour.